Cheesy Tuna Chowder

This is nearly instant-gratification comfort food and it goes down warm on a cold winter night. Upgrade your meal by pouring a nice dry white wine to accompany it. (You may even want to splash a couple tablespoons of wine into the soup.) Shave off calories by using nonfat evaporated milk.

     One 15-ounce can whole potatoes
     One 10.75-ounce can cheddar cheese soup
     One 12-ounce can evaporated milk
     One 6-ounce can chunk white tuna, rinsed and drained
     1/4 teaspoon ground black pepper (optional)

Rinse and drain the potatoes, then roughly chop them into bite-sized pieces. In a medium saucepan, combine potatoes, cheese soup, and milk, stirring over medium heat. Rinse and drain the tuna and add it to the soup. Bring to a boil and serve hot.

Serves 4